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  • 8 – 10 chicken thighs {with skin}
  • 2 cloves of garlic minced/chopped
  • 3 tsp of grated/minced ginger
  • 1 cup of pineapple juice
  • 1.5 cups of soy sauce {i use a low sodium one}
  • 1/2 cup of chopped cilantro
  • 1/2 cup of chopped mint
  • 1/2 cup of chopped basil


  1. In a large gallon size bag add all the ingredients.
  2. Give it a good shake so the chicken thighs are completely coated.
  3. Store in the fridge to marinate for at least an hour {overnight is best}.
  4. Preheat your grill {we use a charcoal} to 350 degrees.
  5. Line the thighs up on indirect heat skin facing up. I give them a good 10-15 minutes to grill and then I cover them with the vents open.
  6. Leave them for about another 25 minutes and then turn and cover.
  7. Once you have an internal temperature of at least 165 bring them to the direct heat so they can get a nice char not them.
  8. Let them rest for at least 10 minutes and enjoy!

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